First, the production method of grain wine
Raw material formula: rice 100 kg, 0.5-0.7% of distiller's yeast (different proportions of distiller's yeast).
It should be noted that there are certain requirements for grain selection. When buying rice, the granules should be full, uniform, bright, with the same color, yellow or golden yellow, free from mildew, pests and impurities; If you want to know whether the grain is pure, you can rub the rice with your hand and smell it immediately. The fragrant rice is of good quality.
Specific process flow:
1. Soak: Soak the grain surface with hot water above 70 degrees for 20cm, about 10- 16h. After the rice soaks through the heart, put in soaking water and wash it with clear water.
2. Steaming rice: put the soaked rice into the shochu equipment, steam for 40 minutes after adding steam, open the lid, and pour 15%-20% of the weight of rice into the retort to allow the grain to absorb water and expand. After steaming for 30 minutes, pour water once and steam for another 30 minutes.
3. Soak the rice in water: pour the newly steamed rice into a soaking basin filled with cold water, so that the water covers the grain surface, and the husk cools and shrinks to open the grain tip. The moisturizing time is about 10- 15 minutes.
4. Re-steaming: put the wet grain into the retort and increase the fire for re-steaming. Cover and steam for the first 45-60 minutes, and steam for the second half hour until the rice grains sweat.
Of course, it is also possible to boil it until it cracks, then drain the hot water and dry steam it until bloom is over 90%.
5. Spread cold koji: spread the re-steamed rice below 30℃, and when it is spread to room temperature in summer, add koji powder and mix well. The amount of distiller's yeast is 0.5% of the weight of rice. The dosage of pure Xiaoqu is less, while the dosage of traditional medicated leaven is more; Less in summer and more in winter.
6. Cultivation saccharification: pile the grains mixed with distiller's yeast on the sun mat and scrape them flat. The thickness of the grain pile is10-12cm in summer and15-20cm in winter. Cover the grain with a sunscreen pad to keep it moist. Cover the mat with a layer of clean straw to keep warm in winter.
The saccharification time of cultured bacteria is 20-24 hours in summer and 26-48 hours in winter. When the grain is sweet and slightly sour, and there is a little water on the drying mat at the bottom of the grain, it should be fermented immediately, so as not to prolong the time and cause sugar loss and reduce the wine yield.
7. Drop-pot fermentation: Fermentation is also a key step, which has strict requirements on environmental sanitation. Mosquitoes and all molds are not allowed. When fermenting, the temperature is about 25-30 degrees (if the temperature is lower than 15 degrees, the fermentation time will be extended or even incomplete). The specific fermentation time is generally about 8- 12 days in summer. Winter is generally around 20 days.
8. Distillation: After the fermentation is completed, it can be distilled with shochu equipment. Boil the boiler water first, then steam it, and then pour the fermented grains. The feed should be uniform, and the temperature should be controlled during distillation.
Rice wine brewed with pure grain is smooth and smooth, not dry on the head, unique in personality and close to the people in price. Even if you are drunk, you don't know it. The next day, you are still alive and refreshed.